After putting carp cut into pieces in the broth in which a large chicken is boiled and simmered, and topping it with seasonings such as blended chicken and eggs, mushrooms, and so on, it will become a nutritious and nourishing food.

As the king of freshwater fish, carp is rich in protein, calcium, phosphorus, and is a fish that is easily digested and absorbed by the human body, making it a good tonic food for recovering patients, pregnant women, and children.

Ingredients:

1 carp, 1/2 chicken (large chicks), 5 mushrooms, 10 jujubes and chestnuts each, 2 tablespoons of chopped green onion, 1 head of garlic, sesame oil, pepper

*Chicken garnish: 1 tablespoon of chopped green onion, 1 tablespoon of mashed garlic, 1/4 tsp of pepper, 1 tsp of sesame oil

*Seasoning: egg, shredded chili pepper

(1) Chicken should be prepared large chicks, remove the head and melon, remove the internal organs and wash.

(2) To prepare live carp, remove the tail and bleed and scrape the scales, and cut into pieces and wash.

(3) Soak the shiitake mushrooms in water to remove the shiitake pillars, core the jujubes and peel the chestnuts.

(4) Fry the eggs and shred them.

(5) Pour water into a saucepan. When it boils, put the chicken, shiitake mushrooms, chestnuts, jujubes and garlic to cook.

(6) When the chicken is fully cooked, fish out the torn meat and mix it with green onions, garlic, sesame oil and pepper.

(7) Put carp pieces in the soup in which the chicken was cooked and re-cook it.

(8) When the true flavor of the soup comes out, serve it in a bowl and top it with the tossed chicken and shredded peppers.

Korean kimchi soup

Materials: 1 piece of pork, half a garlic, "Jongjafu" Korean kimchi, a little sesame oil, 2 tablespoons of red chili powder, 2 green onions

Seasoning: Salt, chicken broth in moderation

Production Methods:

1, thinly sliced pork and garlic puree sesame oil and mix well, set aside.

2, the cut pieces or whole kimchi cut into small pieces after the pork together with the stone pot.

3. Pour in a cup of broth, put in the appropriate amount of red chili powder and garlic paste, cook over high heat, then add green onions and seasonings and cook slowly over a warm fire for 5 minutes, and finally sprinkle with chopped green onions, then it is ready.

Note: This soup is easy to make and very appetizing to eat, so you can try it if you like Korean flavors.

Korean soy sauce soup

Ingredients: rice water 700ML soy sauce 45 grams of sweet chili sauce 15ML dried seaweed 10 grams of potatoes 1 beef 100 grams of mushrooms 100 grams of tofu 200 grams of clams 5 zucchini 1/4 green chili pepper, red chili pepper 1/4 chili powder 5 grams of garlic 10 grams of scallions 4

Methods:

1 dry seaweed soaked soft in water, rinsed and torn into pieces. water soaking soft, cleaned and torn into small slices, potatoes peeled, washed, cut into one-centimeter-square dices, zucchini washed and cut into small slices, tofu cut into 0. 5-centimeter-thick slices, flat mushrooms were cleaned, squeezed out of the water, and torn into julienne with the hands. Cut the chili peppers into slices, and cut the beef into 1-centimeter cubes.

2Pour rice water into a pot, stir in the dashi and sweet chili sauce, bring to a boil, then add the seaweed and cook for 10 minutes, then add the potatoes, beef, mushrooms, and tofu, stirring well, and continue to cook over moderate heat for 8 minutes, stirring in the chili powder.

3Finally, add the clams, zucchini, and chili peppers and cook for 5 minutes, then add the garlic paste and green onions and cook for 2 minutes.

Korean Bone Soup

≮Gourmet Ingredients ≯

Cabbage, minced red dried chili pepper, garlic, fresh ginger, refined salt, apples, white pears, fresh fish, and beef broth are appropriate.

≮Gourmet practice ≯

1, remove the old gang of cabbage, yellow leaves, rinse, cut in half, soak in a small amount of salt water for 2 days, fish out and drain the water;

2, will be the garlic peeled, ti, washed and cut garlic. Apple , white pear washed and chopped. Fresh fish washed and chopped, add dried chili pepper, with beef broth color into a paste standby;

3, with a good seasoning will be coated evenly with cabbage, and then yards arranged in the net cylinder. Bury the cylinder in the ground, surrounded by grass mats, leaving 20% out of the ground, and then sealed, covered tightly with grass, kept at about 4 degrees, to be 15-20 days can be eaten.

Name of dish Kelp Cold Vegetable Soup

Cuisine Korean

Features Tender and fresh kelp, cold and fragrant beef, cool and refreshing

Ingredients

100 grams of fresh kelp, 25 grams of soybean oil, 75 grams of beef, 25 grams of soy sauce, 5 grams of vinegar, 2 grams of monosodium glutamate (MSG), 500 milliliters of water 25 grams of soybean oil, 10 grams of soy sauce, 5 grams of sesame oil, 5 grams of garlic paste, 10 grams of shredded green onion, 5 grams of soybean oil, 10 grams of sesame oil, 5 grams of garlic paste. grams, 10 grams of shredded green onions, 10 grams of sugar, sesame salt 7 grams, 300 grams of ice

production process

1, the beef fascia, wash, cut into long 6 cm, 3 cm wide filaments, into the beef marinade in the marinade into the flavor, stirring evenly, to be used 2, take the middle part of the fresh kelp, if not, can also be used in water hair kelp, hair, wash, dry, cut into 6 cm long, 3 cm wide filaments 3, the fresh seaweed in the center, if there is no, can also be used in water hair kelp, hair, wash, dry, cut into 6 cm long, 3 cm wide filaments. 3 cm wide, cut into 6 cm long, 3 cm wide silk 3, net water boiled, poured into the basin, cool, to be used 4, frying pan on high heat, into the soybean oil, 50% hot, into the beef strips stir-fried, then into the kelp strips stir-fried evenly, stir-fried through, out of the pan, cool 5, the light mouth of the soy sauce poured into the cooled boiled water, divided into four small ceramic bowls, add monosodium glutamate, and then, then, and then respectively, evenly fried and cooled seaweed strips, beef strips, mix well 6, before serving, pour into the Vinegar, plus clean ice, if possible

<Korean tofu soup>

Tender tofu box, chicken broth 1 ? cups or moderate, a small strip of frozen seafood/buy fresh shrimp and clams will taste fresher Quantity of any,

Put the pot on high heat and boil, and then immediately put the following ingredients into the pot

Garlic 3 ? chopped, 3, 4 white onion chopped large pieces, and then the following materials

Garlic, 3, 4 white onion chopped large pieces. 4 green onions cut into large pieces, a small spoon of ginger juice / a little fine ginger

2 green chili, 2 red chili pepper are sliced (depending on the taste, can eat spicy more, can not eat spicy less)

On a high heat to boil, and then on a low heat a little bit of a short time

Add a little soy sauce, about 4 tablespoon (light taste of the mouth of the people who put less)

The last thing to do is to put an egg on top of the soup. You can put an egg on top of the soup, put the lid on and wait for the egg to cook

P.S. After you add the chili, when the pot boils, taste it first, and add more chili and chili powder if it's not spicy enough

P.P.S. If you don't eat seafood, you can add mushrooms, pork, or beef to the tofu soup

Korean Bean Paste Soup

Knowing about bean paste soup started from watching Korean dramas, and then it became a popular dish. This is a very common soup in Korea, and I know it from watching Korean dramas. Everyone knows the nutritional benefits of soybeans, especially women who need a little extra; and it's all good for the health of people with poor digestion and appetite. Because of its popularity, each family may have its own unique way of making it and its own secret recipe. Apart from the basic ingredients, such as tofu, zucchini, chili peppers and scallions, some people like to add radish, mushrooms, clams, squid, sliced beef and other different ingredients. In fact, Sissi believes that as long as it is your favorite ingredient, you can basically use it to make soup.

1) Prepare the ingredients: two tablespoons of boxed soybean paste for soup, an appropriate amount of crushed Korean red pepper, a piece of tofu cut into cubes, a king mushroom cut into strips, a dozen dried small fish and a small handful of kaiyaki in a small bowl used for the soup base and rinsed, green onions cut into diagonal segments, and half of a head of garlic peeled and sliced. The picture is less photographed beef tenderloin and dried seaweed, beef tenderloin sliced or cut into strips, with soy sauce, yellow wine and cornstarch, marinated for a moment; dried seaweed rinse.

2) small dried fish, open ocean and dried kelp into the soup pot, filled with water to boil, turn to medium-low heat and simmer for 20 minutes, that is, into a delicious soup base. Fish out the dried fish, Kai Yang and kelp discarded.

3) ladle soybean paste into the soup base to boil, add tofu, chili peppers, mushrooms, garlic and boil again, then add the beef tenderloin to spread out, and when it comes to a boil, adjust the flavor of the soup and sprinkle with green onion segments to serve.

Korean kimchi soup is kimchi as the main ingredient, and the other ingredients are more random, depending on what vegetables and meat you have in the refrigerator, you can add a little. Ginger, garlic and Korean hot sauce is essential seasoning. Here's a more standardized recipe for you.

1, the pan is hot, the oil, the oil is slightly hot, the minced ginger and garlic, stir fry on low heat.

2, put a bowl of small marinated pork cubes into the wok and saute them. (It's standard practice to use Korean marinade, but if you don't have it, a little soy sauce or salt will do. I sometimes use ready-made pork balls instead, and they taste pretty much the same.)

3. Add the packet of sliced kimchi and the carrot shavings to the wok, and stir-fry for 5 minutes, but don't burn them.

4, pour the prepared stock into the pot. (Fresh broth is the stock cube with water, if not, just add water)

5, add thick slices of tofu and bring to a boil.

6, add salt, Korean hot sauce to taste, Korean hot sauce is very spicy, it is best to taste while adding.

7, low heat and smothered another 20 to 30 minutes on the good.

Carp balls in clear soup

Raw materials:

500 grams of net carp meat, matsutake mushrooms 5, 5 grams of scallion segments, 25 grams of green onions, 2.5 grams of refined salt, 1.5 grams of ginger, 2.5 grams of monosodium glutamate (MSG), 5 grams of cooking wine, 25 grams of sesame oil, 10 grams of chopped cilantro

How to do it:

1. Peel the onion and cut half of it into segments, and half of it into minced; ginger Peeled, washed, cut into pieces; matsutake mushroom after the water hair, washed, clean root, blanch with boiling water through 2, net carp meat washed, chopped into fish mud, put into the bowl, add 300 mm of water, 12.5 grams of salt, stir in the same direction until there is viscous and then add 200 ml of water, mixing well and then set aside for 5 minutes, and then, add minced green onion, minced ginger, 1.5 grams of monosodium glutamate, cooking wine, sesame oil, stirring evenly into the fish velvet, and then, adding the end of onion, ginger, 1.5 grams of MSG, cooking wine, sesame oil, stirring evenly into the fish velvet, the end of the fish. Squeeze into walnut-sized fish balls with your hands and set aside. 3, after making fish balls, blanch in a pot of boiling water, the original soup filtered, poured into the soup bowl, put salt 2.5 grams, 1 gram of monosodium glutamate, mix well, into the matsutake mushrooms, divided into 5 small bowls, 1 matsutake mushrooms and soup in each bowl, and then gently with a slotted spoon into each small bowl of the fish balls, and then sprinkled evenly with the end of the parsley, can be.

Features:

Tender carp, fresh soup, strong cilantro flavor

Carp soup with flat mushrooms

Raw materials:

250 grams of fresh flat mushrooms, 2 crucian carp (about 300 grams or so), 50 grams of chicken, 5 grams of soy sauce, 50 grams of vinegar, 25 grams of sugar, 1 gram of salt, 1 gram of monosodium glutamate (MSG), 3 grams of sesame oil, 5 grams of green onion, 5 grams of minced ginger. Bowl bean seedlings 10 grams, chicken broth 1000 ml

Practice:

1, the flat mushrooms to the root of the wash; crucian carp slaughter, gills, scales, viscera, rinse clean 2, chicken, remove the sinews, wash, cut 2 cm square dice. 3, the soup pot into the chicken soup and then add the right amount of water, the crucian carp into the pot, add onion, ginger. Cook to eight mature, and then put the flat mushroom slices into the soup boiled, into the pot with soy sauce, salt, monosodium glutamate, sugar, vinegar, sesame oil, sprinkle clean pea shoots, you can

Features:

Flat mushrooms are fat, crucian carp tender and fresh, suitable for maternal

Beef broth

Raw materials:

Beef tendon meat 500 grams, scallions, 500 grams of beef bones, carrots, and other ingredients.

Practice:

, wash the beef, cut into strips 6 cm long and 2 cm wide, smash the beef stick bone with a machete and wash; remove the celery from the root and wash, and put the scallion head, Peel the carrots, wash them, cut them in half with a knife, put them on the stove plate and roast them to a deep brown color. In order to enhance the color and maintain the soup is 2, to the cooking pot into 2500 ml of water, the beef and beef bones into the boil on high heat, the blood foam skimming and then a few moments to cook, change the heat to cook, at the same time, will be the head of the green onion, carrots, celery into the pot, because of the beef, beef bone blood stains more, to be cooked while playing the foam, otherwise it will make the soup color is not right and taste fishy 3, cook 3 hours later, with a fork forked into the beef, can be forking into, that is! for cooked, take out the beef, the soup with Luo or fine cloth filtration, remove impurities 4, cooking pot net, into the beef soup, beef strips, minced ginger, boiling, and then into the soy sauce, salt, monosodium glutamate, adjust the taste, dripping into the chili oil, sprinkled with sesame seeds, out of the pot, you can

Features:

The soup is clear and flavorful, fresh flavor is not greasy, yellowish color

Jim Shredded Chicken Soup

Ingredients:

Jim 150 grams (dried seaweed), 15 grams of brandy, 150 grams of chicken breast, 50 grams of mushrooms, 1 kilogram of chicken broth, 10 grams of pea shoots, 7.5 grams of salt, 5 grams of monosodium glutamate (MSG), 15 grams of cooking wine, 3 grams of pepper, 15 grams of wet starch, 1 egg white, 15 grams of cooked sesame seeds, 5 grams of sesame oil

Practice:

1, will be the chicken breast Wash, pick clean the fascia, cut into 6 cm long thin silk, pea shoots pick tip, wash, disinfect 2, and then chicken wire with refined salt, cooking wine, brandy, pepper, egg white, wet starch stirred well, impregnated 3, dry purslane wiped clean, put in a large bowl, first soak in a little boiling water, decant, and then soak in boiling water for 3 minutes, torn into small slices, to be used 4, the soup pot on the stove, put in the water, boiled, put into the Shredded chicken blanch cooked but not old, fish out, drain the water, into the soup pot 5, soup pot on the heat, put the chicken broth, boil, skimmed off the foam, put the refined salt, monosodium glutamate, seaweed pieces and soup, boil, pour into the soup pot, sprinkle pea shoots and ripe sesame seeds, and then drizzle with sesame oil, you can

Features:

Color and lustre is beautiful, the broth is clear, seaweed is thick fragrance